Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

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This is gluten free.

Cake:

2 cups toasted hazelnuts

11 oz. dark chocolate (70% cocoa solids), chopped

1 tablespoon cocoa powder

3/4 cups  plus 2 tablespoons butter,room temperature

1/4 cup plus 3 tablespoons sugar

6 eggs, separated

Frosting:

1/4 cup chocolate hazelnut spread

1 cup plus 3 tablespoons powdered sugar

5 tablespoons cocoa powder

1/2 cup cream cheese, room temperature

1 tablespoon strong coffee

Cake:

Butter and flour a 9 inch spring form pan; set aside.

Preheat oven to 350 degrees.

In the bowl of a food processor, process the hazelnuts until they are a fine powder.

Add the chopped chocolate with the hazel nut powder and process together.

Add the cocoa powder, butter and sugar; continue processing. Add the egg yolks and process until blended.

In a separate clean metal bowl of a stand mixer, beat the egg whites until foamy. Fold the egg whites into the hazelnut mixture.

Scrape mixture into prepared pan and spread evenly. Bake for about 30 minutes or until toothpick comes out clean when inserted int the center. Cool completely on rack.

Frosting:

Cream together the butter and cream cheese. Add the remaining ingredients and beat until fluffy. Spread evenly on top of torte; garnish with chopped hazelnuts.

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